Tasting France’s Regional Specialties

How many chefs does it take to bring French cuisine to life in New York City? Thirty. 

Thirty of France’s master chefs will join together at Bryant Park on Sept. 28–29 to prepare distinctly regional dishes.

Both newcomers and connoisseurs of French cuisines will delight in the tastings, prepared by illustrious chefs, including Daniel Boulud and Christian Tetedoie.

The dishes illustrate the use of ingredients from the northwest, northeast, southwest, and southeast—regions which are distinct by their climate and geography.

Here’s a preview of the dishes you can expect:

Northwest:
Turbot, Artichoke, and Lobster sauce. 
Blanc de Turbot, Artichaut, et bisque de homard. 

Seafood “Vol-au-Vent,” White Wine sauce. 
Vol-au-Vent de St Jacques, sauce vin blanc. 

Pork loin, Butternut squash gratin, and Calvados sauce 
Filet de Porc, gratin de courge, sauce Calvados. 

Northeast:
Chicken breast, fava beans, and Morel sauce. 
Blanc de Volaille, feves fraîches, sauce Morilles. 

Seared Short Rib, Potato Gratin, and Dijon Mustard sauce. 
Plat de Cote Dijonnaise, gratin Dauphinois. 

Choucroute Garnie

Southwest:
Seared Hake, white beans, and Piperade Ragout. 
Filet de Lieu Noir, Ragoût d'haricots blancs, et piperades. 

Cassoulet Toulousain

Steak “Potato Croquette,” Green peppercorn sauce. 
Steak “Frites” sauce au Poivre vert.

Southeast:
Braised Beef Provençal, Creamy Polenta, and Arugula pesto. 
Daube Provençal, Crémeux de Polenta, et pesto de roquette. 

Kalamata, Eggplant, and Quinoa
Fondue d'aubergine aux olives et Quinoa. 

Braised Lamb Shank, Eggplant confit
Sourie d'agneau braisée et Aubergines confites. 

The tastings require tickets. Also at Bryant Park will be the best of France’s technology, tourism, beauty, and kids’ fun. 
For more information, visit www.tasteoffrance.com